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Grilled Baby Artichokes with Hatch Chile Dusted Hollandaise

Grilled Baby Artichokes with Hatch Chile Dusted Hollandaise
Grilled artichokes with this delicious sauce are always a hit.
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Ingredients
  1. 1 pkg Baby artichokes
  2. 1 Lemon
  3. 1 pkg Melissa’s Hollandaise Sauce
  4. 1/2 tsp Don Enrique Hatch Chile Powder, hot or mild
  5. as needed Olive oil
  6. as needed Melissa’s Garden Herb with Sea Salt
Instructions
  1. Set EGG for direct cooking (no convEGGtor) at 425°F/218°C.
  2. Juice lemon and add 2 cups of tap water into a medium-sized bowl.
  3. Wash all artichokes well. Peel chokes until all leaves are the same size. Cut up to ½ inch from tips and halve chokes lengthwise. As chokes are trimmed and halved, place chokes in lemon water to reduce oxidation.
  4. When EGG is ready, blot chokes and lightly oil cut surface. Set chokes, cut side down, on EGG and lightly weight with a pan. Grill for 3-4 minutes. Lightly oil tops, turn chokes over and grill additional 3-4 minutes, weighted with a pan.
  5. Transfer grilled chokes to a deep bowl and immediately cover with plastic wrap, allowing chokes to steam for 10 minutes.
  6. Heat hollandaise sauce as directed on package. Place grilled chokes in a starburst pattern on a serving dish. Pour sauce into a ramekin or into center of dish and dust with hatch powder.
  7. Baby artichoke leaves may be consumed whole if thoroughly cooked.
Notes
  1. Recipe courtesy of Big Green Egg®
Adapted from Recipe adapted from Melissa’s: The Freshest Ideas in Produce and Chef Miki Hackney.
Adapted from Recipe adapted from Melissa’s: The Freshest Ideas in Produce and Chef Miki Hackney.
Cooks Recipes http://recipe.cookswarehouse.com/

Slow Roasted Leg of Lamb

Slow Roasted Leg of Lamb
Serves 8
This recipe is great for entertaining!
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Ingredients
  1. 1 (5 to 6-pound) leg of lamb
  2. 5 cloves garlic, thinly sliced
  3. 20 (1-inch) pieces fresh rosemary
  4. 1⁄4 cup extra-virgin olive oil
  5. 1 teaspoon kosher salt
  6. 1 teaspoon freshly ground black pepper
Instructions
  1. Set the EGG for direct cooking at 300ºF/149ºC.
  2. Using a small paring knife, make 20 (1-inch) cuts evenly all over the lamb.
  3. Stuff each hole with a slice of garlic and a piece of rosemary. Brush the lamb with the olive oil and season with salt and pepper.
  4. Transfer the lamb to the V-Rack and set the V-Rack in the Drip Pan. Put the Drip Pan on the grid and close the lid of the EGG. Roast for 2 to 2 1⁄2 hours, until the instant read thermometer registers 140ºF/60ºC. Remove the pan from the heat and let cool for 10 minutes.
  5. Carve the lamb, transfer to a platter, and serve immediately.
  6. Serves 6 to 8
Notes
  1. Recipe courtesy of Big Green Egg®
Cooks Recipes http://recipe.cookswarehouse.com/

Irish Potato Cakes

Irish Potato Cakes
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Ingredients
  1. 2 cups mashed Irish poatoes
  2. 1 cup of flour
  3. 1 large onion diced
  4. 1/2 tsp of black pepper
  5. 1 tsp of salt
  6. 3 egg yolks
  7. vegetable oil
  8. 1/2 cup of heavy whipping cream
Instructions
  1. Mix potatoes, flour, onion, egg yolks, whipping cream, pepper, and salt together in a bowl until it is a thick batter consistency (you might need to add more flour).
  2. Heat oil in a skillet over medium heat.
  3. Patty the cakes about an inch thick and four inches wide like a hamburger patty.
  4. Cook until golden brown, once you take them out lay them on a paper towel to drain the access oil and add salt and pepper. Serve while warm.
Cooks Recipes http://recipe.cookswarehouse.com/